These are made just like the Lemon Cream Truffles, but I ground up freeze dried blueberries with my mortar and pestle (like in the Strawberry Cream Crunchies recipe), and added that in with the truffle mixture at the same time as the cream and lemon juice.

Once the truffles had set the next day, I used my1-1/8" scooperto scoop out truffle balls.

Yummy. These were probably some of my favorite chocolates. I always liked the blueberry chocolates at See's, but I always found them to be too sweet. I'm pretty sure they use a sugar based / fondant filling. Since these are made with white chocolate, they are much less sugary sweet with a much more subtle blueberry. They were a lot of trouble, but I'd make these again, just so I could eat some. :)

So I wanted to try that new ombre cake frosting trend. I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team). Everyone was sufficiently impressed. I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway...

I was looking all over for pasta bakes that use uncooked pasta. After some modifications due to missing ingredients (my ricotta went bad) this was the random recipe that got my husband to eat like 2.5 helpings and my 4-year-old son to eat a bowl after telling me he didn't want any. Not sure if that's a good thing, but it at least indicated that it tasted good. :)

Ingredients
8 oz uncooked pasta (I used gemelli because I like the shape)
15 oz Sonoma Gourmet Roasted Vegetable pasta sauce (you can use any pasta sauce you like - this is just what we had)
1 c milk
1/4 c water
1/3 c grated parmesan
1 lb sausage (optional)
3/4 c riced cauliflower (optional)
More grated parmesan and cheddar for the top
Fresh ground black pepper

I only threw in the sausage for flavor and the cauliflower so we could pretend we're eating vegetables.

Preheat oven to 375F. If you're using sausage and cauliflower, cook the sausage in a pan first and throw in the cauliflower at the end.